Alas, summer’s over. But seeing as I’ve been horribly latent on blogging, you can relive the memories with the summertime recipes I’ll be catching up on.
This weekend, we had a fantastic experience at our first Outstanding in the Field dinner, a farm to table series that spans the country. I promise to tell you more about that another time.
We broke bread with some awesome people and, of course, talked about food for much of the time. One mentioned that she was baking scones for an upcoming shower so Karen, this one’s for you!
These were actually inspired by a cheddar basil biscuit from Crossroads Bakery. I love the tanginess from the yogurt and goat cheese – it helps to cut down on the richness of the butter. Psst this recipe’s also originally a biscuit recipe – but potato, potata!
Basil & Goat Cheese Scones (or Biscuits)
Adapted from Baking Illustrated
I prefer plain yogurt instead of buttermilk because I tend to have more of the former than the latter on hand.
1 cup all-purpose flour
1 cup pastry/cake flour (I use whole wheat flour from Castle Valley Mill)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
8 T (1 stick) cold unsalted butter, cut into 1/4 inch cubes and frozen for 10 minutes
3/4 cup + 2 T plain yogurt (or 3/4 cup buttermilk)
1/2 cup chopped fresh basil
1 cup mild goat cheese, broken into small pieces (we love the sliced stuff from Valley Shepherd)
Zest of 1 lemon (optional)
Preheat oven to 450 degrees.
Place the flours, baking powder, baking soda, and salt in a large bowl. Whisk together. Using your fingers, two knives, or a pastry blender, quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps.
Stir in the yogurt, basil, goat cheese, and lemon zest (if using) with a fork until until the mixture forms a soft, slightly sticky ball.
Pinch off 12 scones and place onto an ungreased cookie sheet (I like to line it with a silpat). Bake until tops are light brown and crisp, 10 to 12 minutes. Serve immediately or freeze.